Description
A hearty crispy farro and tomato salad with fresh herbs and bright lemon dressing.
Ingredients
Units
Scale
- 1 cup uncooked farro
- 3 cups water
- 1 1/2 cups cherry tomatoes, halved
- 1 medium cucumber, diced
- 1/4 cup fresh parsley, chopped
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Cook farro in water 20 to 25 minutes until tender and drain.
- Sauté farro in 1 tablespoon olive oil until lightly crisp.
- Whisk remaining olive oil, lemon juice, zest, salt, and pepper.
- Toss crispy farro with tomatoes, cucumber, and parsley.
- Add dressing and mix gently before serving.
Notes
- Drain farro well before crisping.
- Add dressing just before serving.
- Store refrigerated up to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg